Growing, Preparing, and Buying Good Food

Category Archives: Preparing Food

The size of a chicken’s breast varies depending on the breed. Delaware chickens, a heritage breed we raised last year, have small breasts compared to a Cornish X. The Cornish X is not a breed of chicken but a chicken developed from selective breeding. They also grow very differently; heritage birds take about 14 – 18 weeks to maturity vs 6 to 8 weeks for the Cornish X. Mother Earth News published an article comparing the two types.

Below is a very good oven-fried chicken recipe that I think is much better with my small-breasted heritage chickens.

Combine the first 6 ingrediants. Dip the chicken in milk then roll it in the cornmeal mixture. Place in a greased 13 x 9 2 baking dish. Drizzle with the butter. Bake uncovered at 375º for 50 – 55 minutes.

Have you ever seen a “Not for Sale” label on a package of meat like the one on this package of Sweet Italian sausage? What does it mean?

Sweet Italian Sausage

It means that this package of sausage was processed in a state-inspected facility and not a federally-inspected facility. It means individuals can only purchase this package of sausage as part of a “pre-sold meat package” such as when you purchase a whole or half of a hog or a CSA share. If you purchase an individual package of meat, make sure it has an USDA inspected stamp.

Heat olive oil in fry pan. Cut the sausage into 4 inch pieces and brown the sausage in the olive oil. Remove the sausage from the fry pan. Chop the onion and garlic and sauté them in the fry pan. Add the sausage and asparagus to the onions and garlic. Add 2 cups of water and simmer for 10 minutes. Mix the corn starch and 1/2 cup of cold water together. Add to the sausage mixture. Simmer for 10 more minutes. Serve with linguine or other pasta.

“I like big pork butts and I can not lie
You vegetarians can’t deny
That’s when Farmer Dave walks in with an itty bitty waist
And a pork butt roast in your face
You get hungry!”
Yours truly,
Mrs. Mix-A-Bunch

Preheat oven to 450ºF. Combine garlic, pepper, salt, rosemary, and olive oil. Rub the mix evenly over the roast. Place on a rack over a roasting pan or pan. Roast about 30 minutes per pound. You may need to roast more or less depending on the thickness. A meat thermometer should register 160º – 165ºF when inserted in the thickest part.